Ingredients
2 scallions, chopped
1 tablespoon canola oil
2 medium zucchini, sliced
2 cups cooked USA lentils (about 1 cup dry)
1⁄2 teaspoon salt
2 medium tomatoes, thinly sliced
1 cup shredded Cheddar cheese
1 medium onion, sliced
Garlic or onion powder, soy sauce and freshly ground black pepper to taste
Method
In a large skillet, sauté scallions in oil. Add zucchini and sauté 5 minutes more. Add lentils and salt and mix well.
Arrange sliced tomatoes in a layer on top of lentil mixture, then sprinkle on 2⁄3 cup cheese.
Arrange onion slices on top of cheese and sprinkle them with remaining 1⁄3 cup cheese.
Sprinkle top with garlic powder, a few dashes of soy sauce, and pepper. Cover and steam over low heat until tomatoes and onions are tender, about 5 to 7 minutes.
Nutrition:
| Calories | 221 |
| Protein | 14 g |
| Carbohydrates | 23 g |
| Fiber | 8 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Iron | 4 mg |
| Sodium | 320 mg |
| Folate | 180 mcg |
| Calcium | 173 mg |
| Magnesium | 56 mg |